Description
Delightful lemon blueberry cupcakes topped with creamy frosting, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons fresh lemon zest, finely grated
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- ½ cup (120ml) whole milk
- 1 cup (150g) fresh blueberries, thawed and drained if frozen
- 8 ounces (225g) cream cheese, softened
- ½ cup (113g) unsalted butter, softened (for frosting)
- 3 cups (360g) powdered sugar, sifted
- 1 tablespoon fresh lemon juice (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- Pinch of salt (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with colorful cupcake liners.
- Whisk together the all-purpose flour, baking powder, and salt in a medium bowl.
- Cream together the softened butter and granulated sugar in a large mixing bowl using an electric mixer.
- Add the eggs one at a time, ensuring each is fully incorporated.
- Mix in the lemon zest, lemon juice, and vanilla extract.
- Alternately add the dry flour mixture and the milk, beginning and ending with the dry mixture.
- Fold in the fresh blueberries using a spatula.
- Divide the batter evenly among the cupcake liners, filling each about ¾ full.
- Bake for 18–22 minutes, or until a toothpick comes out clean.
- Cool the cupcakes in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
- Beat the cream cheese and butter together until smooth and creamy for the frosting.
- Gradually add the sifted powdered sugar, then add the lemon juice, vanilla extract, and salt.
- Pipe or spread the frosting onto the cooled cupcakes.
Notes
For best results, let the cupcakes cool completely before frosting. Can also be made vegan by substituting eggs and dairy.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 22g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg